Use these ingredients for a leftover hash.
Corned beef hash is great way to use your St. Patrick's Day leftovers, though you can also use canned corned beef if you are making the dish any other time of the year. Once you've got the basic dish down, experiment by adding other ingredients, such as root vegetables. As with any other hash, this particular version of corned beef hash begins with a base of chopped meat and potatoes cooked over high heat, adding various accents and supporting flavors.
Instructions
1. Chop potatoes to an even dice, about an inch square. For the potatoes to cook evenly with the other ingredients, they must be fork tender before adding them to the hash. Use leftover potatoes, if available. If not, lightly boil the diced potatoes in salted water until they are just fork tender and allow them to cool.
2. Chop the meat to an even dice, about an inch square.
3. Place a skillet over medium-high heat. Add just enough oil to cover the bottom. Allow the oil to heat up before adding your ingredients. It should appear shimmery and move easily in the pan, but not smoke.
4. Add the potatoes and meat to the pan, then season with black pepper and parsley. Stir every few minutes to make sure everything heats through.
5. Lightly mash the ingredients down to resemble a thick pancake. Allow it to cook until nicely browned on the bottom.
6. Flip the entire mass and brown on the other side. If you have difficulty flipping a large pancake, cut the corned beef hash into quarters and flip each quarter individually.
7. Remove from the pan and serve immediately.
Tags: corned beef, about inch, about inch square, beef hash, before adding